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1. Osmotic dehydration assisted impregnation of Lactobacillus rhamnosus in banana and effect of water activity on the storage stability of probiotic in the freeze-dried product

Author:
Contreras-Oliva, A.,   et al.   ; Rascón, M.P.; Huerta-Vera, K.; Pascual-Pineda, L.A.; Flores-Andrade, E.; Castillo-Morales, M.; Bonilla, E.; González-Morales, I.;     Show all 8 Authors
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2018 v.92 pp. 490-496
ISSN:
0023-6438
Subject:
Lactobacillus rhamnosus; bananas; dried fruit; entropy; freeze drying; fruits; mass transfer; osmotic treatment; probiotics; storage quality; sucrose; viability; water activity
Abstract:
... In this study the impregnation of Lactobacillus rhamnosus in banana slices and the storage stability of the dehydrated product were analyzed. Banana slices were enriched with L. rhamnosus at levels of 109 CFU/g d.b. using a hypertonic solution of 50% (w/w) sucrose. The high level of probiotic impregnation occurred at high rates of mass transfer during the first 200 min of osmotic process. Since de ...
DOI:
10.1016/j.lwt.2018.02.074

2. Effects of chitosan coatings on physicochemical and nutritional quality of clementine mandarins cv. ‘Oronules’

Author:
Contreras-Oliva, A,   et al.   ; Pérez-Gago, MB; Rojas-Argudo, C;     Show all 3 Authors
ISSN:
1082-0132
Subject:
chitosan; clementines; coatings; cold storage; firmness; gas exchange; mandarins; nutritive value; phenolic compounds; sensory properties; storage temperature
Abstract:
... A commercial solution of chitosan was applied on mandarins ‘Oronules’ at different solid content (0.6%, 1.2% and 1.8%). Additionally, one group of mandarins was coated with a polyethylene-shellac commercial wax, and another group remained uncoated (control). Mandarins were stored at 5 °C up to 28 days followed by 7 days at 20 °C simulating retail conditions. One group of mandarins was stored at 20 ...
DOI:
10.1177/1082013211427953